Best 8 Eggs Florentine Cups Recipes

EGGS FLORENTINE

Steps:

• Melt butter in a large skillet over medium heat; cook and stir mushrooms and garlic until garlic is fragrant, about 1 minute. Add spinach to mushroom mixture and cook until spinach is wilted, 2 to 3 minutes.
• Stir eggs into mushroom-spinach mixture; season with salt and pepper. Cook, without stirring, until eggs start to firm; flip. Sprinkle cream cheese over egg mixture and cook until cream cheese starts to soften, about 5 minutes.

IMPOSSIBLY EASY EGGS FLORENTINE BAKE

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, beat Bisquick™ mix, milk, 4 of the eggs, 3/4 teaspoon of the salt and the red pepper with whisk until blended. Stir in spinach, bell peppers and cheeses. Pour into baking dish.
• Bake uncovered 25 minutes. Spray bottom of metal 1/4 cup measuring cup or bottom of small (2-inch diameter) glass with cooking spray; carefully make 8 wells in partially baked mixture in baking dish. Crack an egg into each well. Sprinkle with remaining 1/4 teaspoon salt. Bake 12 to 16 minutes longer or just until yolks are set. Cool 5 minutes.
• Meanwhile, make hollandaise sauce as directed on package. Drizzle 1/2 cup of sauce over top of casserole. Top with tomato. Serve with remaining sauce.

FLORENTINE CREPE CUPS

Steps:

• In a large bowl, whisk the flour, salt, eggs and milk until smooth. Heat a lightly greased 8-in. nonstick skillet; add 3 tablespoons of batter. Lift and tilt pan to evenly coat bottom. Cook for 1-2 minutes or until top appears dry. Place in a greased muffin cup. Repeat with the remaining batter., In a large bowl, combine the filling ingredients. Place 1/4 cup in each crepe cup. Bake, uncovered, at 350° for 30 minutes or until eggs are completely set.

EGGS FLORENTINE

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet with vegetable oil cooking spray.
• Arrange the prosciutto in a single layer on the prepared baking sheet and bake until crispy, about 6 to 8 minutes. Remove from the oven and cool completely before crumbling into small pieces.
• In a medium skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the spinach and nutmeg and cook until the spinach has wilted, about 1 to 2 minutes. Stir in the heavy cream and bring the mixture to a simmer. Cook, stirring occasionally, until the mixture thickens slightly, about 5 minutes. Remove the pan from the heat and stir in the cheese. Season with salt and pepper, to taste.
• Fill a small saucepan with 3 inches of water. Add 1 tablespoon salt and the lemon juice. Bring the water to a simmer over medium heat. Crack an egg in a small bowl, taking care not to break the yolk. Slowly slide the egg into the water. Using a wooden spoon, carefully stir the water around the egg. Cook for 2 to 2 1/2 minutes until the white has set and the yolk is still soft. Using a slotted spoon, remove the egg from the water and drain on paper towels. Repeat with the remaining eggs.
• To serve, place a tomato slice on each salad plate and season with salt and pepper. Spoon 1/4 of the spinach sauce over the tomato slice. Top with a poached egg and sprinkle with the crumbled prosciutto. Serve warm.
• Cook's Note: The poached eggs can be made ahead of time if stored in water and refrigerated. Reheat by placing in simmering water for 30 seconds.

OPEN-FACED EGGS FLORENTINE

Steps:

• Preheat the oven to 400 degrees F.
• In a bowl, combine the ricotta and Parmesan. Place the bread slices on a baking sheet and spread with the softened butter and equal amounts cheese mixture. Bake until the cheese is bubbly and the bread is crisp, 8 to 10 minutes.
• While bread is baking, fry the eggs sunny-side up.
• Top each bread slice with some steamed spinach and a fried egg. Sprinkle with salt and pepper. Serve.

EGGS FLORENTINE MADE EASY

Steps:

• Gather the ingredients.
• First, prepare the spinach. Heat up a pan large enough to hold all the spinach.
• When it is very hot, add a splash of olive oil and throw in the spinach. Turn it over using tongs for 1 to 2 minutes until wilted. Do not overcook the spinach or it will become slimy.
• Tip the spinach into a colander and press out any excess liquid with the back of a spoon. Return the spinach to the pan and divide into four portions. Keep warm by covering with a lid or a tea towel. Preheat the grill.
• To poach the eggs, bring a pan of water to the boil and add the vinegar. When simmering, gently crack the eggs and slip them into the water without breaking the yolks. Poach the eggs for about 3 minutes or until the whites are set, but the yolks are still soft.
• Meanwhile, split the muffins and toast them on both sides on the grill. Butter lightly and place onto warmed plates.
• Put a portion of spinach on each muffin half and keep warm under the grill.
• When the eggs are done, lift them out with a slotted spoon and pat dry with kitchen paper. Place one on each muffin half and spoon 1 to 2 tablespoons of hollandaise and grated nutmeg over top and. Serve immediately.
• Enjoy!

EGGS FLORENTINE

Steps:

• Bring 2 inches of water to a boil in a 9-inch saucepan. Break each egg into a demitasse cup with a rounded bottom. Smoothly pour eggs into water, and poach 2 to 3 minutes, until as firm as desired. Remove with a slotted spoon to a bowl of warm water.
• If using fresh spinach, stem, wash well and cook in a heavy pan until limp. Drain thoroughly in a sieve, pressing to remove as much water as possible. Pulse in a food processor until coarsely chopped, and strain again. If using frozen spinach, defrost in a sieve under hot running water. Press with the back of a spoon to remove as much water as possible.
• Butter inside of 9-inch pie plate or quiche dish with 1/2 teaspoon butter.
• To make the sauce, melt butter over low heat. Remove from heat, and stir in flour. Whisk thoroughly. Whisk in milk or half-and-half. Stir into the corners to incorporate any bits of flour and butter, and whisk again. Place over low heat, and whisk and stir constantly for 8 minutes. Put in food processor, and process until completely smooth. Combine half the sauce with spinach, 1/2 teaspoon salt, pepper and pinch of nutmeg.
• Preheat broiler, placing rack at highest level. Stir 1/2 cup cheese into remaining sauce.
• Make a smooth layer of the spinach in the buttered pan. With the back of a kitchen spoon make 4 depressions that do not touch and that are about 1 inch from the edge of the pan.
• Drain eggs. Place one in each depression. Divide sauce to cover eggs. Do not let sauce touch sides of pan. Sprinkle remaining cheese all over the top. Place pan on a cookie sheet, and broil 4 minutes.

EGGS FLORENTINE

Steps:

• In a large saucepan, melt margarine. Stir in flour and 1/4 teaspoon salt until smooth. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. , Stir a small amount of sauce into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in lemon juice and zest. Set aside and keep warm., Place spinach in a steamer basket. Sprinkle with pepper and remaining salt. Place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until wilted and tender., Meanwhile, in a skillet or omelet pan with high sides, bring 2 to 3 in. water to a boil. Reduce heat; simmer gently. Break cold eggs, one at a time, into a custard cup or saucer. Holding the dish close to the surface of the simmering water, slip the eggs, one at a time, into the water. Cook, uncovered, for 3-5 minutes or until whites are completely set and yolks begin to thicken. Lift out of the water with a slotted spoon., Place spinach on each muffin half; top with an egg. Spoon 3 tablespoons sauce over each egg. Sprinkle with paprika. Serve immediately.